Smashed Potatoes- Smart Oven Air Fryer Magic

We are quite fond of potatoes in the Nutmeg Notebook kitchen. As it often happens I created this method out of necessity in order to use up some cooked Yukon Gold Potatoes that were still in the fridge from the prior weeks batch cooking. They were too small to cut into fries so I came up with a different idea. I smashed them! Hubby Tom declared them to be better than fries! That is really saying something because this guy loves his fries from the Breville Smart Oven Air. This is how Smashed Potatoes were born.

These are the best air fryer potatoes ever! Crunchy on the outside yet steamy hot and moist on the inside. It’s our new favorite way to eat Yukon Gold potatoes. You can try this with other types of potatoes like little red potatoes. I just happen to always buy Yukon Gold potatoes – they are my favorite. We like these even more than fries or the waffle potatoes and they are so easy. Be sure to watch the video to the end to see the outtakes!

Take previously baked potatoes that are cold from the fridge, cut them in half and using the palm of your hand smash them. You don’t want them to be completely flat – all those nooks and crannies are tasty when they get crispy.

Place the smashed potatoes onto the frying rack – skin side down. I don’t preheat my air fryer, I put them in a cold oven and set it to 400 degrees for about 20 minutes. Exactly how long will depend on how big the potatoes are, how much moisture they have and how hot your air fryer gets. Check on them after 15-20 minutes and adjust the time to your liking.

If you don’t have an air fryer try making them using the broiler setting on your oven. Watch them closely so they don’t burn.

One night I enjoyed smashed potatoes sprinkled with Benson’s Table Tasty, steamed veggies and BBQ Lentil Loaf Muffins. I do find it best to add the seasoning to the potatoes after air frying. If it’s applied before it seems to burn.

Equipment

Ingredients

Instructions

Take previously baked potatoes that are cold from the fridge, cut them in half and using the palm of your hand smash them. You don’t want them to be completely flat – all those nooks and crannies are tasty when they get crispy.

Place the smashed potatoes onto the frying rack – skin side down. I don’t preheat my air fryer, I put them in a cold oven and set it to 400 degrees for about 20 minutes. Exactly how long will depend on how big the potatoes are, how much moisture they have and how hot your air fryer gets. Check on them after 15-20 minutes and adjust the time to your liking. Dip them in your favorite sauce – see the options I listed above.

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Comments

Hi Tami,
I love your videos and recipes. My only piece of kitchen equipment is a Vitamix. Please always give alternative means of cooking your recipes with appliances most people own – many of us, myself included, don’t have air fryers, mealthy pots, breville toaster ovens, etc,etc. Many thanks for your help with this.
Beth Thomas

Thank you for commenting. I simply can’t test the recipes using various cooking methods – as it is I usually test the recipes multiple times using one method to make sure it is as accurate as it can be so people are not waisting ingredients or time making the recipes. I use the appliances I have because they make food prep so much easier and I am simply sharing how I have figured out how to make delicious food. If you don’t have these appliances you can take my recipes and try to adapt them yourself using the tools and appliances you have in your kitchen. I can’t test every recipe multiple ways and try to figure out the correct timing or appropriate portions when using different cooking methods or appliances. Hopefully my recipes will inspire you and give you ideas that you can adapt to fit your cooking style. For the smashed potatoes you can try making them however you make oil free home fries – under the broiler perhaps – how long I don’t know but you can experiment and see how it works.